Directions

  1. Preheat oven to 350°F.
  2. Cut slit in tortillas, from the edge to the center. Roll the two cut edges around each other, creating a cone. Brush olive oil on the inside and outside of tortilla cones, then sprinkle with coriander and salt. Place upright in a muffin tin or baking cup. Bake 15 minutes or until lightly browned. Let cool.
  3. Toss together arugula, beets, edamame, pistachios, and Chili Lime Dressing. Fill cones with salad.

Chili Lime Dressing: Combine 3 tablespoons olive oil, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, and 1 teaspoon minced green chili. Season with salt and pepper to taste.

Tips & Tricks

Make the cones ahead of time and keep them fresh in an airtight container.